s Salsa Verde Beef Stew s   



Yields: 6 Servings

Ingredients

1 1/2 lbs boneless beef chuck pot roast (can subs. pork)
1 tablespoon cooking oil
4 medium unpeeled potatoes cut into 1-inch pieces
1 large onion coarsely chopped
1 green sweet pepper cut into 1/2-inch pieces
1 can (14.5 oz.) Mexican-style stewed tomatoes
1 can (15 oz.) pinto beans rinsed and drained
1 cup bottled mild or medium green salsa
2 cloves garlic minced
1 teaspoon ground cumin
6 flour tortillas


 
Instructions
 Trim fat from meat. Cut beef into 1-inch pieces. In a large skillet brown half of the beef at a time in hot oil over medium-high heat.

In a 3 1/2- to 5-quart crockery cooker combine beef, potatoes, onion, sweet pepper, undrained tomatoes, beans, salsa, garlic and cumin. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 5 to 6 hours. Serve with warmed tortillas.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.

Better Homes and Gardens

Cuisine :   Southwestern    

Main Ingredient :   Beef
good topped with cheddar cheese. Mild salsa is better if you can find it.